Easy Maki & Nigiri Sushi Recipe - by Koji Cooks

NIGIRI AND MAKI SUSHI

Sushi appears quite simple, yet the few ingredients required must be flawless. Often, the rice turns out too mushy, making the sushi dense and heavy. The fish needs to be the freshest and perfectly cut; otherwise, it becomes stringy and unappealing. For the perfect rice, refer to Koji Cooks' sushi rice recipe in the seafood category. While making sushi can be somewhat challenging, even if it's not crafted like a sushi master, it's still very enjoyable to make at home and delightful for a group to experiment with. Here are a couple of sushi specialties: Maki (rolls) and Nigiri (individual pieces on rice pats).

PICTURED ABOVE ARE THE BASIC STEPS

YOU WILL NEED

nori sheets, 1 per roll

2-3. prepared wasabi

vinegar hand water- refer to method

sushi gari (ginger) to serve

soy sauce

Slices of your chosen fish, such as tuna, salmon, smoked salmon, or hamachi, as shown in the photos, Kani crab sticks, and Tobiko (Japanese fish roe).

Avocado, slices.

black and white (toasted) seeds.

METHOD

Begin with Koji Cooks Sushi Rice, kept at room temperature and covered with a damp towel that does not touch the rice. Estimate one handful per Maki roll and around two tablespoons per Nigiri. Use two uncooked cups (sushi rice cooker cups hold 3/4 of an American cup). Have a small bowl of water with two teaspoons of rice vinegar mixed in to moisten and clean your hands between making sushi. For inside-out Maki rolls, cover a sushi bamboo mat with plastic wrap, place a handful of rice on the Nori sheet with the shiny side up, and spread the rice very thinly with your hand—the thinner, the better. If you want sesame seeds on the outside, sprinkle about one teaspoon; for fish on the outside, leave it plain. Flip the rice-covered Nori on the mat, spread a dab of down its length, and top with your choice of fish and vegetables like avocado, cucumber, or asparagus. Refer to photos for method and quantities. Roll tightly away from you without crushing the roll. Cut and serve with soy sauce, wasabi, and Gari (sushi ginger). For Nigiri, moisten your hands with the water, pick up two tablespoons of prepared sushi rice, form it into a rice pat in one hand, add a dab of wasabi, top with a slice of fish, gently press the fish on top, and serve.